Semur Patin Berempah - fried stewed fish in dark sauce

Ingredients

• 750 g, cut into piecespatin or catfish
• 4 tbsplime juice
• ½ tspsalt, for the marinade
• 5shallots
• 4 clovesgarlic
• 3 cmginger
• 4 cmcinnamon
• 2cloves
• 1,000 mlwater
• 6 tbspkecap manis
• 1 tspground coriander
• ½ tspground nutmeg
• ½ tspground cumin
• ½ tsppepper
• 1 tspsalt, for the sauce
• 4red chillies
• 4green tomatoes
• 4 tbsp, plus extra for fryingoil

Instructions

1. 1

   Marinate the fish

   Cut the fish into three pieces. Rub with the lime juice and ½ teaspoon of salt, then leave to marinate for 15 minutes.

2. 2

   Fry the fish

   Heat oil in a pan and fry the fish until cooked through. Set it aside.

3. 3

   Prepare the aromatics

   Thinly slice the shallots, garlic and ginger. Halve the chillies and dice the tomatoes.

4. 4

   Fry the spices

   Heat 4 tablespoons of oil in a pan. Add the shallots, garlic, ginger, cinnamon and cloves, and fry for 5 minutes.

5. 5

   Make the sauce

   Add the water, ground coriander, nutmeg, cumin, pepper and 1 teaspoon of salt. Bring the mixture to the boil.

6. 6

   Simmer with fish

   Add the fish and bring the sauce to the boil again. Add the chillies, tomatoes and kecap manis, and mix well. Bring it back to the boil, then serve.

What is semur patin?

Semur is an Indonesian style of braise known for its dark, sweet-savoury sauce, often flavoured with spices and kecap manis. This version uses patin, a mild, tender freshwater fish, and serves it in a spiced tomato sauce.

Frying the fish first gives it a browned surface before it goes into the sauce. Ginger, cinnamon, cloves and aromatic ground spices make the sauce fragrant, while lime and tomatoes bring a sharper contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The fish provides most of the protein, while kecap manis contributes carbohydrates and the frying oil supplies most of the fat. Serve a piece of fish with a moderate portion of rice and vegetables to make a more balanced plate.

Choosing the fish

Patin: use the specified 750 g, cut into three pieces. Catfish is a suitable alternative if patin is unavailable; choose pieces that are thick enough to handle frying and simmering.

Lime: the juice seasons the fish during its 15-minute marinade. Pat the fish lightly if it is very wet before frying so it browns rather than splutters excessively.

Build the spice base

Sliced aromatics: fry the shallots, garlic and ginger with the cinnamon and cloves for the full 5 minutes. Stir them so they soften and release their aroma without catching on the pan.

Ground spices: coriander, nutmeg, cumin and pepper go into the water with the salt. This lets them disperse through the sauce instead of clumping in the hot oil.

Fry before simmering

Fish: fry the marinated pieces until cooked through, then set them aside as directed. Turn them carefully to keep the pieces intact.

Sauce: bring the spiced water to the boil before returning the fish. Once the fish is added, bring the pan back to the boil before stirring in the chillies, tomatoes and kecap manis.

Balance the dark sauce

Kecap manis: this Indonesian sweet soy sauce gives the dish its dark colour and sweet-savoury flavour. Mix it in thoroughly so it coats the fish and blends with the spices.

Tomatoes and chillies: diced green tomatoes add tartness, while the chillies provide heat. Halving the chillies keeps them in larger pieces, making them easier to spot when serving.

Serving the fish

Serve the fish with plenty of sauce so each portion gets some of the aromatics and tomatoes. Plain rice is a natural accompaniment for the sweet, spiced liquid.

A simple side of steamed greens or lightly cooked vegetables adds freshness alongside the rich sauce.

Recipe notes & tips

• Cut the fish into similarly sized pieces so they cook at a similar pace.
• Fry the fish in batches if the pan is crowded.
• Keep the aromatics moving as they fry to prevent the garlic from catching.
• Stir the kecap manis into the sauce evenly before serving.
• Handle the fish gently once it is cooked, as it may break apart in the sauce.

Variations

• Adjust the heat: use fewer chillies for a milder sauce.
• Use another firm fish: choose a fish that can be fried and simmered without easily falling apart.
• Add fresh lime: serve with a lime wedge for extra sharpness at the table.
• Serve with rice: spoon the sauce over plain rice to make it a more substantial meal.

Common mistakes to avoid

• Skipping the marinade: give the fish the full 15 minutes with lime juice and salt.
• Crowding the pan: fry the fish in batches so the pieces have room to cook.
• Rushing the aromatics: fry them for the stated 5 minutes to bring out their flavour.
• Breaking the fish: turn and stir the pieces gently, especially after adding them to the sauce.
• Adding kecap unevenly: mix it through the sauce so the flavour and colour are distributed.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until piping hot throughout, adding a little water if the sauce has thickened.

Frequently asked questions